VCE: Glass Noodles With Spinach

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* Exported from MasterCook *

 

Glass Noodles With Spinach

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 484

Serving Size : 3 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 bunches young spinach

Salt

2 ounces bean-thread or cellophane noodles

1 cup Basic Vegetable Stock

(see separate recipe)

1 1/2 tablespoons peanut oil

1/2 teaspoon sugar

2 teaspoons dark sesame oil

 

SERVES 3 TO 4

 

In The Modern Art of Chinese Cooking, Barbara Tropp sings the praises of

this dish. She calls for a rich chicken stock, but I use vegetable stock

in its place. Keep this dish in mind when spinach is tender and young.

 

Bring a medium pot of water to a boil. Meanwhile, separate the clumps of

spinach, remove the leaves, and trim the root ends to about 1 1/2 inches in

length. These are called the crowns. Wash both leaves and crowns in

plenty of cold water. Flush out the roots under running water. Add salt

to the water and blanch the crowns until the colors glow, then scoop them

out. Blanch the leaves until wilted and bright green. Drain and rinse

along with the crowns under cold water. Gently press out the excess

liquid. Soak the noodles in hot water until softened, about 3 minutes,

then drain and snip them into 5-inch lengths. Simmer the noodles in the

stock until tender and silky, 3 to 5 minutes. They will have absorbed most

of the stock.

 

Warm a wok, then add the peanut oil and heat until almost smoking. Add the

spinach leaves and crowns and stir-fry for 30 seconds. Add 1/2 teaspoon

salt and the sugar and continue to stir-fry until the leaves are hot. Add

the noodles and sesame oil, stir a few more times, taste for salt, and serve.

 

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